Description

This Salmon and Lentil recipe is a wholesome, nutrient-packed meal perfect for a balanced dinner. The tender, flaky salmon pairs beautifully with the earthy, hearty lentils, all enhanced by aromatic herbs and a tangy vinaigrette. It’s simple, delicious, and ideal for a weeknight meal or an elegant dinner.

Ingredients

Scale

For the Lentils:

1 cup dried green or brown lentils, rinsed
2 cups vegetable or chicken broth
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste

For the Salmon:

4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika or regular paprika
Lemon wedges for serving

For the Vinaigrette (Optional):

3 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and pepper to taste

Instructions

Prepare the Lentils:
- In a medium saucepan, combine the lentils, broth, onion, carrot, celery, garlic, thyme, and bay leaf.
- Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until the lentils are tender but not mushy.
- Remove the bay leaf and season with salt and pepper. Set aside.
Cook the Salmon:
- Pat the salmon fillets dry with a paper towel. Rub each fillet with olive oil, then season with salt, pepper, and smoked paprika.
- Heat a skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
- Flip the salmon and cook for another 3-4 minutes, or until it reaches your desired level of doneness.
Make the Vinaigrette (Optional):
- Whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl.
Assemble and Serve:
- Spoon the lentils onto a plate or shallow bowl. Top with a salmon fillet and drizzle with the vinaigrette, if using.
- Garnish with fresh herbs, such as parsley or dill, and serve with lemon wedges.

Notes

Lentil Variations: Substitute with black or red lentils, adjusting the cooking time as needed.
Salmon Alternatives: Use trout, cod, or any other firm fish if salmon is unavailable.
Make It Vegan: Replace the salmon with roasted vegetables or tofu for a plant-based version.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 Salmon Fillet + Lentils
Calories: 450
Sugar: 3g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 9g
Protein: 35g
Cholesterol: 65mg

Keywords: Salmon and Lentils, Lentil Recipes, Healthy Salmon Dinner, Easy Salmon Recipe, Lentil Side Dish